Does anyone know an easy french pastry recipe? PLease HELP!!!?!
:)
Answers: I need to make french pastry for my french class. I don't have much experience in cooking, so could anyone please help me find an easy pastry recipe from France, with steps on preparation, etc? Also, if the recipe didn't have too many ingredients, I'd like that too.
:)
Chocolate Mousse Recipe
INGREDIENTS
200 g (7 oz) dark chocolate
50 g (1.8 oz) powder sugar
125 g (4.4 oz) butter
5 eggs
1 pinch of salt
1 teaspoon of milk
SERVES
6 connoisseurs
DIFFICULTY
easy
Simmer the chocolate to a melt with a teaspon of milk. Add the sugar. Add the butter. Add the egg yokes into the mixture. Do not forget the salt.
Beat the egg whites until very stiff.
Progressively pour them into the chocolate as you stir from the bottom to the surface of the bowl.
Leave in the fridge for at least 4 hours.
Enjoy with moderation!
in my homec class we learned about france and made these 2 recipes. the first recipe is really simple, but the eclairs/creampuffs taste better.
Sautéed Green Beans with French Fried Onions
In a large skillet set on medium heat, add:
3 tablespoons olive oil
3 cups frozen green beans, defrosted (fresh-even better)
? cup sliced almonds
Sauté for 5 minutes until beans are tender. (Longer is beans are frozen)
Add to bean mixture:
? cup chicken broth
? teaspoon garlic salt
? teaspoon black pepper
? cup French fried oni ons
Cook for an additional 2 minutes until mixture is hot. A lid may be used to help steam the beans.
Serve.
éclairs
((the eclairs are the same thing as cream puffs)
Yield: 10 to 12 large éclairs
? cup regular, not low-fat, butter or margarine (butter is preferred)
1 cup water
1/8 teaspoon salt
1 cup all-purpose flour
4 eggs
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Filling:
Vanilla Pudding
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Chocolate Glaze Recipe: While the éclairs are baking, in a small bowl, melt 1/3 cup chocolate morsels, 2 tablespoons water, and 1/3 cup powdered sugar in the microwave for 50 seconds on medium power. STIR. If necessary, melt for 15 seconds longer. Check and continue until chocolate glaze is smooth.
For éclairs: Set oven at 400 degrees F. In a medium saucepan, combine butter, 1 cup water and 1/8 teaspoon of salt. Bring the mixture to a boil. Remove from heat, and add flour all at once, stirring vigorously. Stir until the mixture forms a thick ball of dough that doesn’t separate. Cool for several minutes. Add eggs one at a time, beating with a wooden spoon after each egg is added until the mixture is smooth.
Using a 2 tablespoons, form oblong strips of dough (about 4 inches long x ? inch wide and 1 inch high) on a baking sheet covered with parchment paper. Alternate method: grease and flour the pan.
Bake in a 400 degree oven for 30 to 35 minutes or until golden brown. Do not under-bake!! Remove from the oven and cool on a wire rack.
When cool, fill éclairs using a pastry bag to insert pudding into éclairs at the ends. éclairs may also be split open and filled. Dip the top of the éclairs in the chocolate glaze.
For Cream Puffs: Prepare batter as for éclairs. Arrange heaping tablespoons of batter on baking sheet. Bake as above. Split puffs and remove any soft dough from inside. Fill with pudding, whipped cream, ice cream, sherbet or fruit. Replace tops. Lightly sift powdered sugar over tops, if desired.
i hope i helped!! have fun cooking =]
Raspberry Tartin
I made this for a brunch once, I cheated too by buying a premade crust... it was delicious and no one was the wiser!
For crust:
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 3 tablespoons cold water
For filling:
1 (8-ounce) package cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 large egg, beaten lightly
1 tablespoon all-purpose flour
1/4 cup seedless raspberry jam
1 tablespoon water
3 cups raspberries, picked over
METHOD:
Preheat oven to 350 degrees F.
Make crust: In a food processor blend together flour, sugar, and butter until mixture resembles coarse meal. Add 2 tablespoons water and toss until incorporated. Add enough remaining water if necessary until mixture begins to come together but is still crumbly. Refrigerate dough, wrapped in plastic for 1 hour.
Press crust evenly onto bottom and sides of an 11-inch tart pan with removable fluted rim. Prick the crust with a fork, line the dough with aluminum foil and weigh it down with pie weights or beans and bake in middle of oven until golden, about 30 minutes.
Make filling while crust bakes: In a bowl with an electric mixer beat together cream cheese, sugar, vanilla, and egg until smooth. Add flour and blend mixture well.
Pour the filling into the warm crust, spreading evenly, and bake in middle of oven until set, about 20 minutes. Cool the tart in its pan on a rack.
In a small saucepan heat jam with water over moderate heat, stirring, until melted and smooth. Remove pan from heat and cool jam slightly. Arrange raspberries decoratively on top of tart and brush gently with jam.
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PEACH PEAR TARTIN
ingredients:
1 sheet frozen puff pastry
1 egg, lightly beaten
1 tablespoon water
1 can (26 ounces) pear halves, drained and thinly sliced lengthwise
1 tablespoon sugar
1 tablespoon pear liqueur, optional
2 tablespoons butter, cubed
1/4 cup peach preserves
2 teaspoons peach nectar
Equipment:
Baking sheet
Rolling pin
Pastry brush
Microwave-safe bowl
METHOD:
Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
Preheat oven to 400 degrees F.
On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
Bake for 15 to 20 minutes or until puffed and golden brown.
While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.
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